Food in the Americas
Food Culture and NutritionSpring 2001
CAIPIRINHA
1 lime, quartered
1-2 tablespoons sugar
2 ounces of cachaça (the fiery Brazilian brandy)
Ice cubes
Mash the lime quarters with the sugar in a cocktail glass with a wooden pestle.
Add cachaça generously.
Fill the glass with ice cubes and stir well.
For best results, add a pitade of Samba and a nice Morena!
This recipe was contributed by the Harvard, MIT, BU, Tufts, Northeastern, Boston College, Babson, and Brandeis Brazilian Student Associations for Carnaval 2001. The Carnaval, co-sponsored by DRCLAS, was highlighted by a 10-piece samba band and also featured Brazilian snacks such as pão-de-queijo, coxinhas, risoles, empadas, and salgadinhos.